Amandine Pie

Brynie Greisman Brynie Greisman
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This pie has a melt-in-your-mouth crust topped by a rich, creamy, almond-flavored filling. Elegant and
classy. I tested this in the winter, and all my guests favored it over the other dessert I served. You’ll be adding this to your year-round dessert repertoire! Thank you, Leah!

1h 20m 8
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Egg, Tree nuts

Directions

Prepare the Amandine Pie

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch (23-centimeter) round pan with parchment paper and set aside.

  2. In a medium bowl, mix the potato starch, oil, egg, confectioners’ sugar, and salt to form a soft dough. If necessary, add one tablespoon water. Press into the bottom of the prepared pan and bake for 10 minutes. Cool slightly.

Prepare the Filling

  1. Place one egg white in the bowl of an electric mixer. Start on the lowest speed and increase as you gradually add all the egg whites and then the sugars; beat until stiff.

  2. Add the yolks and the rest of the ingredients and mix until incorporated.

  3. Pour filling on top of the baked crust. Bake for 25 minutes or until set. Keep in mind that some ovens bake faster than others. Check it after 15 minutes.

Garnish

  1. Remove from oven and allow to cool. Sprinkle with confectioners’ sugar and scatter a handful of almonds over the top of the pie.

  2. This pie freezes well.

Credits

Variations:
1. Add 1/2 to one teaspoon instant coffee and a small handful of mini chocolate chips to the filling for a welcome mocha flavor.

2. Grate about two ounces (55 grams) chocolate and sprinkle it over the crust after removing it from the oven. Once the chocolate melts, smear it gently over the entire surface. It becomes a nice contrast to the almond filling in both appearance and taste.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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